Supplementation of prebiotics to a whey-based beverage reduces the risk of hypercholesterolaemia in rats

Yasmin, Adeela; Butt, Masood Sadiq; Baak, Marleen A. van; Shahid, Muhammad Zia

doi:10.1016/j.idairyj.2015.01.012

Cited by 11 publications

(3 citation statements)

References 22 publications

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“…This trend offers new opportunities for products with health benefits beyond basic nutrition, which meet consumer expectations and at the same time, drives the growth of the functional food market [1][2][3]. Nowadays, functional foods have been developed that incorporate different components with health benefits, such as bioactive compounds isolated from plants, polyunsaturated fatty acids, probiotics, prebiotics, minerals and vitamins, among others [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

et al. 2020

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In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

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Section: Introductionmentioning

confidence: 99%

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

et al. 2020

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“…Қазіргі уақытта функционалды тамақ өнімдері әзірленді, олардың құрамына өсімдіктерден оқшауланған биоактивті қосылыстар, полиқанықпаған май қышқылдары, пробиотиктер, пребиотиктер, минералдар мен дәрумендер кіреді [3][4][5][6].…”

Section: кіріспеunclassified

Research of Physical and Chemical Properties and Toxic Elements in Locally Bred Oats for the Production of Cereal Drinks

Myrzhykbayeva

Khastayeva

Bekturganova

et al. 2022

jour

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One of the most important factors that has a significant impact on the health of the population of the Republic of Kazakhstan is a violation of the diet due to insufficient consumption of full–fledged proteins, vitamins, macro- and microelements and their irrational ratio. In Kazakhstan, grain crops are produced in large volumes, but there is no production of beverages based on vegetable raw materials, although the production of vegetable milk is already widespread throughout the world. The use of local vegetable raw materials from different regions of Kazakhstan in the production technology of grain milk drinks is an urgent and promising direction in the food industry. The article presents the results of a study of the quality of oats of breeding varieties "Duman", "Arman" and "Bityk". During the study, the physicochemical, technological properties and safety indicators of oat samples were evaluated. All the studied samples of oat grains in terms of safety meet the requirements of the Technical Regulations of the Customs Union "On grain safety". The scientific data obtained during the implementation of the project will become the basis for the creation of new grain "milk" drinks enriched with Omega-3 polyunsaturated fatty acids. The result of the implementation of this research will be the expansion of the range of beverages for healthy and safe nutrition of the population.

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“…The obtained results confirmed the possibility of producing a fermented probiotic beverage containing up to 70 % ricotta cheese whey. Yasmin et al (58) found that fermented whey beverages supplemented with probiotics play an important role in lowering cholesterol levels in rats. Faisal et al (59) investigated the production of fermented probiotic whey beverages enriched with orange powder.…”

Section: Fermented Whey Beveragesmentioning

confidence: 99%

Valorisation of Whey and Buttermilk for Production of Functional Beverages

Barukčić

Božanić

2019

Food technol. biotechnol. (Online)

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Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impact. Whey proteins are found in whey and are a source of bioactive peptides acting positively on coronary, gastrointestinal, immune and nervous systems. Yet, buttermilk and whey are insufficiently utilized in functional food production. Various technological solutions have been studied in order to increase the production of foods based on whey and/or buttermilk whereby the production of beverages appear to be most acceptable from the economic and technological point of view. Thus, the aim of this paper is to give an overview of current knowledge about the possibilities of creating whey and/or buttermilk beverages.

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Supplementation of prebiotics to a whey-based beverage reduces the risk of hypercholesterolaemia in rats

Cited by 11 publications

References 22 publications

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Research of Physical and Chemical Properties and Toxic Elements in Locally Bred Oats for the Production of Cereal Drinks

Valorisation of Whey and Buttermilk for Production of Functional Beverages

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